Take Back the Kitchen with Alma Schneider
Salmon with Mustard Maple Sauce
1 TBS Canola oil
3 TBS water
2 TBS Dijon Mustard
2 TBS Maple Syrup
2 Garlic cloves, finely chopped
¼ cup chopped scallion green and white parts
4 6 oz. salmon filets
Whisk all the sauce ingredients together until fully combined. Make the sauce up to a day ahead and store in a covered bowl or Tupperware in the fridge.
Pan fry, steam or grill the salmon. Remove from heat and let sit for one minute. If sauce is cold, heat up for a minute until warm and pour over your fish
Serve with couscous or rice and a salad. Enjoy!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.